I simply LOVE this dish on a cold day. I'm really not a fan of traditional stew, but this ends up tasting more like a beef bourguignon or osso bucco. I've always wanted to add a cup or two of thickly chopped crimini mushrooms but my boys aren't fans. If you try it, let me know how it turns out!
I found this on Epicurious and you can find the original here. 1/3 cup vegetable oil 4 cups chopped onions 10 garlic cloves, minced 8 bay leaves 3 1/2 pounds boneless beef chuck, cut into 1 1/2-inch cubes 3 tablespoons sweet Hungarian paprika 1 tablespoon grated lemon juice 1 teaspoon dried summer savory 3 cups beef stock or canned broth 1/3 cup dry red wine 1 tablespoon butter, room temperature 1/2 - 1 tablespoon corn starch to thicken DIRECTIONS
Pro tip I like to serve this with a big crusty loaf of white bread. Egg noodles are also a good base, in which case you end up with more of a stroganoff.
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